The Best Jamaican Oxtail Recipe

The Best Jamaican Oxtail Recipe: Your Passport to Flavor Paradise

Hey there, kitchen crew! Wyatt Porter here, your flavor-obsessed guide to all things delicious. Today, we’re diving fork-first into a dish that’s pure Caribbean comfort magic: Jamaican Oxtail. Imagine tender, fall-off-the-bone meat swimming in a rich, herb-kissed gravy that hugs your soul like sunshine. This ain’t just dinner—it’s a warm, spicy embrace for your taste buds! Whether you’re prepping for Sunday supper or just need a little island escape on a Tuesday, this recipe’s your ticket. No fancy skills required—just a pot, patience, and a passion for big, bold flavors. Trust me, once that aroma hits your kitchen, your crew will be hovering like seagulls at the beach. So tie on that apron, crank up some reggae, and let’s turn humble oxtail into pure gold!

Why’s this recipe a forever favorite? It’s all about the slow dance of flavors. The oxtail’s collagen melts into silk, the spices build layers of warmth, and that gravy? Pure liquid courage for your rice bowl. I’ve tweaked this bad boy over years of taste-tests (tough job, I know!), and today, I’m sharing my foolproof version. You’ll get crispy-edged meat, veggies that soak up all the goodness, and a sauce so deep, you’ll wanna swim in it. Ready to make some magic? Let’s go!

My First Taste of Oxtail Heaven

The Best Jamaican Oxtail Recipe

Print Recipe

Get ready to fall in love with the rich, slow-cooked flavors of authentic Jamaican oxtail. Tender, fall-off-the-bone meat simmered in a bold, herb-infused gravy—this dish is comfort food with a Caribbean soul. Perfect for a Sunday dinner or any day that needs a little extra warmth.

• Author: Wyatt Porter
• Prep Time: 20 mins (plus marinating)
• Cook Time: 3 hrs
• Total Time: 3 hrs 20 mins
• Yield: 4–6 1x

Ingredients

Scale 1x2x3x

2½ lbs oxtail

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp salt

1 tbsp white sugar

1 tbsp garlic & herb seasoning (like Spike®)

1 tsp browning sauce (like Grace®)

¼ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

2 tbsp vegetable oil

2 carrots, thinly sliced

2 celery stalks, thinly sliced

1 onion, chopped

4 garlic cloves, minced

3 cups low-sodium beef broth

1 bunch fresh thyme

1 sprig rosemary

1 bay leaf

2 tbsp unsalted butter

Instructions

Season the Oxtail: In a large bowl, combine oxtail with soy sauce, Worcestershire, salt, sugar, garlic-herb seasoning, browning sauce, paprika, cayenne, and black pepper. Marinate for at least 1 hour or overnight for deeper flavor.

Brown the Meat: Heat oil in a large pot over medium-high. Sear oxtail on all sides until browned. Remove and set aside.

Sauté the Veggies: In the same pot, sauté carrots, celery, onion, and garlic until softened.

Simmer to Perfection: Return oxtail to the pot. Pour in beef broth, then add thyme, rosemary, bay leaf, and butter. Bring to a boil, then reduce heat and simmer, covered, for 2.5 to 3 hours or until the meat is tender and sauce is rich.

Final Touch: Discard herbs and bay leaf. Skim fat if desired. Serve hot over rice or with Jamaican rice and peas.

Notes

Slow-cooked magic with island soul—this oxtail dish hits every note.

Nutrition

• Calories: 500–600 calories
• Fat: 35g
• Carbohydrates: 10g
• Protein: 35g

Picture this: It’s 2015, and I’m crammed into a tiny Kingston jerk shack with my buddy Marcus—a born-and-bred Jamaican who swore this spot did oxtail right. The air was thick with pimento smoke, and reggae pulsed like a heartbeat. When that steaming bowl landed, I eyed the gelatinous chunks skeptically. “Just try it, man!” Marcus grinned. One bite later? Boom. The meat surrendered like butter, the gravy punched me with thyme and allspice, and I swear I heard steel drums in my head. I spent the whole flight home obsessing over recreating that moment. My first attempt? Let’s just say the dog got a very fancy meal. But after months of tweaking—adding browning sauce for that signature depth, balancing heat with sweet—I finally nailed it. Now, every time I simmer this pot, I’m back in that loud, joyful shack, laughing with Marcus. Food’s more than fuel, y’all—it’s a time machine.

Your Flavor Toolkit: Ingredients & Pro Tips

• 2½ lbs oxtail – Look for meaty pieces with marbled fat (that’s flavor gold!). No oxtail? Beef short ribs work in a pinch, but the gelatin in oxtail makes the gravy *chef’s kiss*.
• 1 tbsp soy sauce + 1 tbsp Worcestershire – Dynamic duo alert! Soy adds umami saltiness, Worcestershire brings tangy depth. Use coconut aminos for gluten-free.
• 1 tbsp salt + 1 tbsp white sugar – Sugar caramelizes while searing; salt balances the richness. For deeper flavor, swap white sugar for brown.
• 1 tbsp garlic & herb seasoning (like Spike®) – Your all-in-one flavor bomb! No Spike? Mix 2 tsp garlic powder + 1 tsp onion powder + 1 tsp dried thyme.
• 1 tsp browning sauce (like Grace®) – Non-negotiable for that iconic dark gravy! Kitchen hack: Mix 1 tsp molasses + ½ tsp soy sauce if you’re in a bind.
• ¼ tsp paprika + ¼ tsp cayenne + ¼ tsp black pepper – Paprika for smokiness, cayenne for heat (adjust to your bravery level!), black pepper for bite.
• 2 tbsp vegetable oil – High smoke point = perfect sear. Avocado oil works too!
• 2 carrots, 2 celery stalks, 1 onion (chopped) – The “holy trinity” base! Slice carrots thin so they melt into the gravy. No celery? Add extra carrots.
• 4 garlic cloves, minced – Fresh is best! Pro tip: Smash cloves with your knife before mincing to release oils.
• 3 cups low-sodium beef broth – Low-sodium lets you control salt. Swap with chicken broth if needed—but beef is ideal.
• 1 bunch fresh thyme + 1 sprig rosemary + 1 bay leaf – Tie herbs with string for easy removal! Dried thyme (1 tbsp) works, but fresh is brighter.
• 2 tbsp unsalted butter – Stirred in at the end for glossy, luxurious gravy. Vegan? Use coconut oil.

Chef’s insight: Marinate overnight if possible—it transforms the meat! And don’t skip browning; it’s the foundation of flavor.

Cooking Up Magic: Step-by-Step

1. Season & Marinate (1+ hour): Dump oxtail and all seasonings (soy, Worcestershire, salt, sugar, spices) into a bowl. Massage like you’re kneading dough—get in there! Cover and fridge it. Tip: Overnight = flavor fireworks! No time? Even 30 minutes helps.
2. Brown the Meat (10 mins): Heat oil in a heavy pot (Dutch oven FTW!) over medium-high. Working in batches, sear oxtail on all sides until gloriously crispy. Hack: Don’t crowd the pot—steamed meat won’t brown! Set aside.
3. Sauté the Veggies (7 mins): In that same pot (hello, flavor bits!), toss carrots, celery, onion, and garlic. Sizzle until onions turn translucent. Tip: Scrape the pot bottom with a wooden spoon—that’s free flavor!
4. Simmer to Perfection (2.5–3 hours): Return oxtail to the pot. Pour in broth—it should halfway cover the meat. Add herb bundle and bay leaf. Bring to a boil, then drop heat to low. Cover and let it bubble gently. Pro move: Check at 2 hours—meat should slide off the bone. If liquid’s low, add ½ cup water.
5. Final Touch (5 mins): Fish out herbs and bay leaf. Skim excess fat off the gravy (I use a spoon—worth it for silkiness!). Stir in butter until melted. Taste! Need salt? Add a pinch. Chef’s secret: Let it rest 10 mins off-heat—flavors marry like old friends.

Watchpoint: Low and slow is KEY. Rushing = tough meat. Use this time to dance to Bob Marley!

Serving Up Island Vibes

Slide that oxtail onto a platter like it’s treasure! Ladle gravy generously over everything. Must-have sides: Steamed rice (to soak up that gravy!) or authentic Jamaican rice and peas. For color, add fried plantains or a zingy cucumber salad. Garnish with fresh thyme sprigs. Want the full experience? Serve with a cold Red Stripe beer—and extra napkins. This is messy, joyful eating!

Shake It Up: Delicious Twists

• Pressure Cooker Speed Run: Brown meat + veggies as directed. Pressure cook on high for 45 mins with 2 cups broth. Natural release = tender perfection!
• Butter Bean Bliss: Add 1 can drained butter beans in the last 30 mins of simmering—creamy and classic Jamaican!
• Spice Explorer: Swap cayenne for 1 scotch bonnet pepper (pierced, not chopped!) for authentic heat. Remove before serving.
• Guilt-Free Swap: Use leaner beef shank, but add 1 tbsp gelatin to broth for body. Serve with cauliflower rice.
• Rum & Raisin Remix: Deglaze the pot with ¼ cup dark rum after browning meat, then add ¼ cup raisins with the broth—sweet, boozy depth!

Wyatt’s Whispered Wisdom

This recipe’s my kitchen child—I’ve raised it through phases! Early versions used ketchup (don’t ask), but browning sauce was the game-changer. One time, my herb bundle fell apart mid-simmer—I spent 20 minutes fishing out thyme stems like a madman. Lesson? Tie it tight! Leftovers? Even better day two. Just freeze gravy separately to avoid graininess. And if your partner side-eyes the simmer time? Blame me. I’ll take the heat—this dish is worth it!

Oxtail SOS: Your Questions, Answered

Q: My oxtail’s still tough after 3 hours! Help!
A: Patience, chef! Collagen needs time to melt. Add ½ cup water/broth, keep simmering, and check every 20 mins. Older cattle = longer cook time. Low heat is non-negotiable!

Q: Can I make this in a slow cooker?
A: Absolutely! Brown meat + veggies first (crucial for flavor!). Transfer to slow cooker with broth/herbs. Cook on low 7-8 hours. Stir in butter at the end.

Q: Gravy too thin? Too thick?
A: Thin: Uncover and simmer 10-15 mins to reduce. Thick: Add splashes of broth or water. For silky texture, skim fat AND finish with butter!

Q: Where do I find oxtail?
A: Most butchers or supermarkets carry it (often frozen). Call ahead! If stuck, beef neck or short ribs work—but adjust cook time.

Nutritional Highlights (Per Serving)

Serves 4–6. Estimates only—your ingredients may vary!
Calories: 550 | Protein: 35g | Fat: 35g (saturated: 12g) | Carbs: 10g | Fiber: 2g | Iron: 20% DV
Note: Oxtail is protein-rich but higher in fat. For leaner meals, skim fat diligently and pair with veggie-heavy sides!

Final Thoughts: Bring the Island Home, One Bite at a Time

If you’ve made it this far, congrats—you’re officially part of the oxtail appreciation club. This dish isn’t just a recipe; it’s a love letter to slow cooking, bold spices, and the kind of food that tells a story with every bite. Whether you’re chasing nostalgia, exploring Caribbean flavors for the first time, or just flexing your comfort food chops, this Jamaican Oxtail delivers every time.

So next time the weather’s gray, the playlist needs sunshine, or you’re craving something rich and real—pull out this recipe. Let it simmer low, let it hug your house with the smell of thyme and allspice, and let yourself slow down. Because food like this isn’t just eaten—it’s felt.

Until next time, keep it spicy, soulful, and joyfully messy.